In the past few years, craft cocktails have made it not only onto our menus, but also into our hearts. A true craft cocktail is compiled with a combination of fruits, vegetables, herbs, boutique liquors, flavored simple syrups, sodas, and infusions. Flavors are complex, brilliantly balanced, and surprisingly smooth. These unforgettable craft cocktails, compiled by Restaurantware, will enliven your bar menu and impress your clientele.
Add 2 ounces of gin, ½ ounce Maraschino liqueur, ¼ ounce Creme de Violette, and ¾ ounce lemon juice to a shaker with crushed ice. Shake and strain into a martini glass and garnish with a cherry on a beaded bar pick.
Blend until smooth: 1 ripe Haas avocado, 1 ½ cups crushed ice, 2 tablespoons agave nectar, 4 ounces tequila, 2 ounces triple sec, and 3 sprigs cilantro. Pour into mini-margarita glasses, dust glass brims with salt and chili pepper, and serve with a lime wedge pierced with a bamboo skewer.
Partially thaw 2 cups of frozen blueberries. In a blender, puree blueberries with ½ cup simple syrup until smooth. Combine two parts dry sparkling white wine with one part blueberry puree. Serve in a sugar-rimmed champagne flute.
In a blender, puree ½ of a deveined, peeled carambola, and ⅓ cup orange flavored liqueur. Add 3 cups ice, ½ cup white rum, and 1 cup freshly squeezed orange juice. Blend until smooth and frothy. Serve in an edge glass.
In a saucepan over medium heat, combine 1 cup sugar, 1 cup water, and 2 cups gooseberries. Stir and cook until sugar dissolves. Remove from heat and let cool. Strain gooseberries from syrup. Add 1 ½ ounces gin, ¾ ounces fresh lime juice, and ½ ounce gooseberry syrup to a shaker filled with crushed ice. Shake vigorously, then strain into a tall glass. Top with ginger beer. Add a lemon wheel and a few gooseberries for garnish.